Riz Gras Poisson Recipe
Fragrant rice infused with a rich tomato stew base and Akadi spice blend, served with wild fish du jour.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Chop the onion, bell pepper, and carrot finely. Mince the garlic cloves.
- 2
- 3
Add Garlic and Tomato Sauce
Add the minced garlic and sauté for an additional minute. Pour in the tomato sauce and stir to combine.
- 4
Add Rice and Broth
Stir in the basmati rice and Akadi spice blend. Pour in the vegetable broth (or water) and season with salt and black pepper to taste. Bring to a boil.
- 5
Simmer the Rice
Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed the liquid.
- 6
Cook the Fish
While the rice is cooking, season the fish fillets with salt, black pepper, and a little Akadi spice. In a separate skillet, heat some oil over medium-high heat and cook the fish for about 4-5 minutes on each side, or until cooked through and flaky.
- 7
Serve
Fluff the rice with a fork and serve it on plates topped with the fish fillets. Garnish with fresh parsley or cilantro.
